Cranberry-Apple Pie with Leaves

The loveliest Thanksgiving pie with attractive leaf cut outs on the top crust. Best with fresh whipped cream. (A Trapdoor recipe from Eve)
Photo by Julie B.

PREP TIME

20

minutes

TOTAL TIME

90

minutes

SERVINGS

1

pie

PREP TIME

20

minutes

TOTAL TIME

90

minutes

SERVINGS

1

servings

Ingredients

  • Pie crust of your choice (Trader Joe's pie crust is perfect!)

  • Line a 9" glass pie plate

  • Stab the bottom crust with a fork all over

  • Filling:

  • 1

    c. fresh cranberries

  • 2

    tsp pumpkin pie spice (You can just combine cinnamon, all spice, ginger, and nutmeg)

  • 5

    Tbs white flour

  • 3

    lbs pippin apples, peeled, cored, cut into 1/2 in. slices

  • 1

    c plus 2 Tbs sugar

  • 1/2

    c dried currants (raisins can work, but currants are smaller and work better)

  • Leaf-shaped cookie cutter

Directions

Position rack in lowest third of oven and preheat to 375 degrees. Coarsely chop cranberries with sugar and pumpkin pie spice in food processor (or hand chop and mix). Transfer mixture to a large bowl. Add apples, currants, and flour and toss well. Place bottom crust in deep dish pie pan. Cut leaves out with cookie cutter from remaining dough. Using a knife, mark veins in leaves. Slightly mound filling in pie dish. Arrange leaves around edges and top of pie, overlapping decoratively. Brush pastry all over with buttermilk (optional). Place pie on baking sheet. Bake 45 minutes. Cover pie with foil and continue baking until juices bubble thickly and crust browns, about 35 minutes more. Transfer pie to rack to cool about 1 hour. Serve warm or at room temp with vanilla ice cream or whipped cream.

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